Baked Rigatoni

Last night I created what might be my new favorite Italian dish.  It was super easy, and although it should have served at least four, Caleb ate half of it.  Here's the recipe:

Baked Rigatoni
12 ounces rigatoni
1 Tbsp olive oil
half of yellow onion, finely chopped
half of green pepper, finely chopped
2 cloves garlic, minced (or 1 tsp of minced garlic from the fridge)
1 pound ground beef
salt and freshly ground pepper to taste
1 (26 oz) jar spaghetti sauce (I used Ragu's tomato and mozzarella variety)
1/2 cup ricotta
1/2 cup grated Parmesan
2 cups grated mozzarella

Heat oven to 400 degrees.  Cook pasta according to package directions.  Drain and put noodles in large mixing bowl.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the onion, green pepper, and garlic, stirring occasionally until softened.  Add salt and pepper to taste.  Add the beef, breaking it up with a wooden spoon and cooking until it's no longer pink.

Pour the spaghetti sauce and meat mixture into the bowl with the pasta.  Stir to coat the pasta.  Add the ricotta, 1 cup of the mozzarella, and 1/4 cup of the Parmesan.  Stir well to combine.  Pour into a 2 1/2 quart baking dish.  Sprinkle with remaining 1/4 cup of the Parmesan.  Top with remaining 1 cup of mozzarella.  Bake until hot throughout and the cheese is melted, about 12-15 minutes.  Enjoy!